INGREDIENTS

INSTRUCTIONS

CHIVE SAUCE
ROASTED AUBERGINE
SWEET ROASTED FENNEL
Preheat oven to 200C/400F/gas6.
Cut each fillet of sea trout in half. Using tweezers remove as many bones
as you can feel with your fingertips. Season trout lightly and rub olive
oil into skin.
Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin
side down for 2 minutes. Turn fillets and smoke for a further 1-3 minutes
in all. Place some more fennel fronds in a roasting tin. Remove trout from
smoker and set in a roasting tin, skin side uppermost. Rub skin again with
olive oil.
Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel.
Melt butter in a saucepan and cook shallot and fennel until soft but not
brown. Add fish stock and wine. Bring to boil and reduce by half. Add cream
and reduce again to desired consistency. Season to taste and add a few
drops of lemon juice if flavours need sharpening up a little.
Place fish in preheated oven for 2 or 3 minutes to heat through and finish
cooking. Add chives to sauce at last moment. Serve sea trout with chive
sauce poured round.
Roasted aubergine:
Use 1/2 baby aubergine per head. Smear with extra virgin olive oil and
season. Roast in a hot oven until the flesh has fallen and is cooked with a
charred finish to the skin. This has a natural slightly smokey flavour
which enhances the dish.
Sweet roasted fennel:
Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter,
sprinkle with caster sugar and season. Roast in a hot oven until cooked
through and caramelised.
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